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Banana, almond & cardamom pancakes

These pancakes are seriously delicious and filling. Plus they’re easy. I’ve deliberately kept the prep (and dishes) to a minimum for a fuss free Shrove Tuesday pudding / supper, or Wednesday AM post Pancake Day breakfast. Almonds are packed with anti-oxidants, Vit E, fibre, magnesium and protein and are proven to reduce insulin and blood sugar levels after eating. As you’d expect, these little delights are also seductively, yet wholesomely, gluten, dairy and refined sugar-free, and a great option for all you paleo people out there.

To serve

METHOD

Whisk eggs in bowl, add in banana and mash with fork. Add in remaining ingredients, apart from coconut oil and toppings, and stir. Set aside for a couple of minutes for the baking powder to activate.

Melt coconut oil in a frying pan and maintain a steady medium to low heat. Dollop in 1 dsp scoops of your pancake mix. Fry until browned, around 1 – 1 1/2 mins on the first side and 1 minute on the reverse.

Serve in a stack, alternating between a squeeze of lemon and yoghurt between each layer. Drizzle with (mineral rich!) maple syrup and eat. So good.

Tip

Cardamom’s a bit like Marmite so drop this if not to your taste, I love cardamom but don’t always include it. I find the easiest way to remove the seeds is to bash the pods in a pestle and mortar until the husks separate themselves and can be easily removed, allowing me to crush the seeds to a fine powder.